Jersey Royals with Asparagus and Scrambled Eggs

Serves 2
Jersey Royals with Asparagus and Scrambled Eggs

Ingredients

  • 200g new potatoes, cut in half
  • 2 tbsp light olive oil
  • 100g pack extra fine asparagus
  • 6 medium Eggs
  • 25g butter, softened
  • 1 tbsp chopped fresh tarragon (optional)
  1. Preheat the oven to 200°C, gas mark 6. Place the potatoes in a roasting tin with the olive oil, season, and toss to coat in the oil. Roast for 15 -20 minutes until almost cooked.
  2. Add the asparagus to the tin, stir to coat in the oil and roast for a further 10 minutes. Meanwhile, break the eggs into a bowl, season and beat lightly with a fork.
  3. Melt half the butter in a non-stick pan over a low heat. Then add the eggs and stir gently with a wooden spoon in a constant figure of eight action, bringing the cooked egg from the bottom of the pan and incorporating any lumps. Continue cooking for 4-5 minutes until nearly all the egg is cooked and the mixture is creamy with just a little of the liquid remaining.
  4. Remove from the heat, stand for 10-15 seconds, then stir in the remaining butter and the tarragon, if using. Divide between 2 warm plates and serve with the roast new potatoes and asparagus